Description
Inspired by a rainy morning in Istanbul, this 10-minute breakfast is a flavor vacation on a plate. Cool garlicky yogurt, silky jammy eggs, bold chili oil, and golden sourdough—each bite is comfort, spice, and joy. Perfect for slow Sundays, fast mornings, or anytime you need a nourishing hug.
Ingredients
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3–4 eggs
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½ cup plain full-fat Greek yogurt
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1 garlic clove, minced
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1 tbsp lemon juice
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1 tbsp chopped dill (or mint/chives)
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Salt & pepper to taste
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Chili oil (or paprika-infused olive oil)
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2 slices sourdough, toasted & buttered
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Optional: flaky salt, extra herbs for garnish
Instructions
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Make Yogurt Base – Mix yogurt, garlic, lemon juice, dill, salt, and pepper. Spread on a shallow plate. Chill.
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Boil Eggs – Gently boil eggs for 7 mins. Ice bath 2 mins. Peel and halve.
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Toast Bread – Toast sourdough, butter generously, and season with flaky salt.
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Assemble – Place eggs on yogurt. Drizzle with chili oil. Add extra pepper and herbs. Serve with toast.
Notes
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Use labneh for tang or coconut yogurt for dairy-free.
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Add crispy chickpeas or olives for texture.
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Prep yogurt and eggs ahead—toast fresh for best results.
- Prep Time: 5 mins
- Cook Time: 7 mins
Nutrition
- Calories: 350 per serving
- Fat: 22g
- Carbohydrates: 18g
- Protein: 20g